Squash, Fennel and Miso Curry

0:40 m

Alright, whoever said curries were just for winter doesn't know what they're talking about - this Squash and Fennel Curry is bursting with flavour and perfect for summer. Packed full of fresh vegetables, turmeric, coriander, and cumin make up the base along with miso - for that umami punch. We’ve roasted our squash to get a sweet flavour that pairs perfectly with that fennel.

Start cooking ➞




For the Squash

<item-todo-done>1 small butternut squash<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> salt and pepper<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done>

For the Base

<item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>1 fennel bulb<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>10g ginger<item-todo-done><item-todo-done>2 tsp ground turmeric<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>1 x 400g can of black beans<item-todo-done><item-todo-done>1 tbsp brown rice miso paste<item-todo-done><item-todo-done>1 x 400ml can of coconut milk<item-todo-done><item-todo-done>150ml vegetable stock<item-todo-done><item-todo-done>2 tbsp coconut yoghurt<item-todo-done>

For the Green Chilli Pickle

<item-todo-done>2 green chillis<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>1 tbsp rice wine vinegar<item-todo-done><item-todo-done>½ lime<item-todo-done><item-todo-done>1 tbsp sugar<item-todo-done><item-todo-done>¼ tsp salt<item-todo-done>

Before you start

Oven 200C | Baking tray lined with baking paper | Deep frying pan

Prep the veg

  • Peel, deseed and slice the squash into 1cm slices
  • Finely slice the fennel
  • Peel and mince the garlic and ginger
  • Finely slice the green chilli and spring onion
  • Juice the lime

Roast the squash

  • Place the squash on the tray, season with a pinch for salt and pepper and drizzle with olive oil
  • Roast for 30 minutes until the squash is tender

Make the pickle

  • Pour the rice wine vinegar, lime juice, sugar and salt into a small bowl and mix to dissolve the sugar
  • Add the green chilli and spring onion to the bowl, mix to coat and set aside

Make the base

  • Heat the frying pan over a medium heat with the olive oil
  • Add the fennel and cook until softened and lightly caramelised, around 10 minutes
  • Add the garlic, ginger, turmeric, coriander and cumin
  • Whisk the miso into the vegetable stock and pour into the pan with the coconut milk
  • Add the black beans and bring to a simmer for 10 minutes until slightly thickened
  • Stir through the coconut yoghurt and taste to season with salt and pepper
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